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2 bowls of vegan Tofu Makhani Bake served on a tray
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Tofu Bake With Vegan Makhani Sauce

Indian vegan Tofu Makhani Bake recipe is creamy, buttery, and absolutely delicious! Here, crispy baked tofu is cooked in a rich and creamy homemade Makhani sauce! The perfect holiday centerpiece that will make you want to skip the takeout and go for seconds! 
Course entree
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 1 hour
Tofu Press time 2 hours
Servings 6 people
Calories 350.63kcal

Equipment

  • pan
  • Oven
  • Tofuture

Ingredients

Vegan Makhani Sauce

To make Tofu Makhani Bake

Instructions

To prep the tofu

  • Drain the water from the tofu packet.
  • Place it inside the Tofuture and press it as shown in the video. Refrigerate it for 1-2 hours or you can leave it overnight.
  • Once pressed, remove the tofu and pat dry. Drain out the water that's collected below and the tofu is ready for use.
  • Whenever you plan on making Tofu Makhani Bake, prep tofu this way, on the previous day.

Vegan Makhani Sauce

  • Heat a pan and add oil or vegan butter. Once, it's hot enough, add and fry cumin seeds, green chilies, ginger, garlic, onions, poppy seeds, bay leaf, cinnamon, cloves, cardamom, and cashews.
  • Fry for 1-2 minutes. Then add chopped tomatoes, garam masala, paprika, turmeric, tomato ketchup, sugar, salt, and dried fenugreek leaves.
  • Cook till the tomatoes turn soft and pulpy. Take it off the flame and allow it to cool down. Discard the bay leaf and cinnamon stick.
  • Transfer all the contents to a blender and blitz to make a smooth puree. Add 1/4 cup of water if needed.
  • Alternatively, you can also use a hand blender to make a puree.
  • Pass this puree through a sieve. Do not throw away the pulp.
  • Transfer the makhani puree to the same pan and bring to a boil.
  • Add vegan cream and give it a good mix. Check the taste and add more seasoning if necessary.
  • The consistency of this Vegan Makhani sauce should be thick and creamy. Do not thin it down. Transfer it to a bowl and keep it aside for now.

To make Tofu Makhani Bake

  • Cut off the edges of the pressed tofu to give it a clean shape. This is an optional step though.
  • Lightly saute the discarded tofu along with sliced onions and mushrooms in the same pan along with the discarded pulp.
  • It just gives the veggies so much more flavor rather than adding them raw plus there is zero wastage!
  • Dip the prepared tofu in the makhani sauce and place it in a greased baking dish. Stuff all the sides with the sauteed veggies.
  • Make diagonal slits all over the tofu in opposite directions, so you get a criss-cross pattern. Stick a clove where the slits cross.
  • Garnish with chopped cilantro, nutritional yeast, black sesame seeds, and vegan cheese and bake for 30 minutes at 350 degrees F.
  • Once it's golden brown, take it out, remove the cloves using kitchen tweezers.
  • Then drizzle some lemon juice, and vegan cream over it if needed, and then immediately serve this crispy baked tofu.
  • Cut and take a generous helping of this tofu Makhani Bake and pair it with naan, roti, or any other flatbread. It will also taste great with some Jeera Rice or just plain steamed rice.

Notes

Vegan Makhani sauce can be prepared in advance and stored. It stays well in the fridge for 4-5 days. It also freezes well for a couple of months. 
You can use this vegan sauce with other veggies, and beans. It tastes great with everything and anything. They make great Dips too!
It's OK to skip adding the dried fenugreek leaves if unavailable. But it does help in creating that authentic taste. 
You may swap with 1 teaspoon of mustard powder. It's not an exact substitution but it works. 
Inserting cloves is purely for aesthetic value. You can skip that step if you want. 
Use almonds instead of cashews and if you want to go nut-free, or just skip the nuts and use coconut cream or silken tofu.
Feel free to add more veggies along with mushrooms and onions while baking. You can add bell peppers, zucchini, cauliflower, broccoli, etc. 
Select a baking dish that's slightly bigger than the size of the tofu. This allows the sauce to go up around the sides of the tofu and saturate its interior.
For those of you who are not vegan, you can make this same dish using paneer and regular cream and cheese.
BTW, instead of tofu, you can also use cauliflower florets, eggplants, potatoes, or sweet potatoes in this recipe. 
You can also add some water or vegetable stock to adjust the consistency of the Makhani sauce. 
 

Nutrition

Calories: 350.63kcal | Carbohydrates: 31.48g | Protein: 16.33g | Fat: 18.55g | Saturated Fat: 4.6g | Sodium: 444.18mg | Potassium: 599.8mg | Fiber: 4.32g | Sugar: 10.12g | Vitamin A: 942.51IU | Vitamin C: 14.77mg | Calcium: 108.73mg | Iron: 3.49mg